Keto Rice Pudding

I have a confession to make: For some reason, it comes to me as a surprise that I’ve ever set my mind to making Keto Rice Pudding. I have no idea where you stand on rice puddings, but it has never been my favorite dessert. If you ask my partner, though, he’s in heaven indulging in this creamy treat! If you are like him, do give this recipe a thought and a try.

I’ll let you know another little secret: Even I could hardly stop myself eating it. I guess keto lifestyle indeed does something to a person.

What is not to like in this simple keto dessert?

Truth be told, I don’t have an answer. I learned to dislike rice pudding back in the kindergarten days. That happened very probably because we would be served a lot (like tons) of some low-budget version of it almost every morning. I do not know who is to blame that I still clearly remember a few of us staring at each other across the breakfast table in disbelief. Our faces read: “Rice pudding again? Why?!” But it wasn’t called rice pudding at the time.

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We called it rice milk for it was precisely that – rice cooked in milk. Rice was unrecognizable, though. It had been cooked in the milk for so long that only the rice starch was left to form a dense white, unappetizing mass. This memory comes back very clearly even after more than 30 years.

Right now I’m feeling kind of bad because I’m probably doing the opposite from what I’d like to do: Make you play with the idea of enjoying a rice pudding. Please do consider it; As I’ve already mentioned, despite all the childhood rice milk trauma, I absolutely enjoy the Keto Rice Pudding. Moreover, this one is actually a pudding, not a milky, starchy something.

Keto Rice Pudding or Arroz con Leche?

Rice Pudding is made all over the world. It might have originated in Spain (but to be honest, I have no clue) where it is called Arroz con Leche which literally means Rice with Milk. It came to the States from Europe. Recipes vary some, so you might even discover that you could hate and love rice pudding at the same time. One recipe might include an ingredient (or spice) that you like, but the other includes something very repelling to you. It is all about how you design the dessert to your tasting.

Beat an egg and stir it in with the remaining 1/2 cup heavy cream. Optionally add in some dried tart cherries (a lower-carb substitute for raisins).

Cook for another 2 minutes, stirring constantly.

Remove from heat and stir in butter.

Distribute the Keto Rice Pudding in 4 nice-looking cups. Let cool down completely in the fridge (overnight is best), and sprinkle with cinnamon powder before serving.

Is konjac rice too exotic?

Maybe you don’t want to use konjac rice and wonder if there is a substitute. I’m sorry, but I haven’t tried making the Keto Rice Pudding with cauliflower rice. I am not sure I would like to, though. To make things clear, I do love cauliflower in savory keto dishes.

Honestly, on a daily basis, I don’t look for many opportunities for using konjac ingredients. I like to keep things simple. But when it comes to keto desserts, they count as a special treat that is not made or consumed every day. Thus, I don’t mind putting some exotic stuff into a keto dessert now and then.

How about you? Are you giving this decadent keto dessert a try? Do you like to spice it up as much as I do? Don’t forget to comment below!

Prepare the konjac rice according to instructions: Put it into a sieve, wash it under cold water for 2 minutes until the rice is well strained, bring a pot of water to the boil and cook the rice for 3 minutes.
Strain the konjac rice.

Beat the egg and stir it in with the remaining 1/2 cup heavy cream. Add in some dried tart cherries (optional).

Cook for another 2 minutes, stirring constantly.

Remove from heat and stir in butter.

Distribute the Keto Rice Pudding in 4 cups. Let cool down completely in the fridge (overnight is best), and sprinkle with cinnamon powder before serving.

Nutritional and medical disclaimer

Please note that I am not a nutritional or medical professional. I do not give out any medical advice. I only share my own experience on this blog and encourage you to consult with your doctor before starting any diet or exercise program. The nutritional information provided for my recipes are estimates. Please calculate nutritional information on your own before relying on them. None of the recipes I post are meant to be used by any specific clinical population. The ingredients in my recipes do not affect my glucose levels or cause any allergic reactions to me. You should use my recipes and shared experience at your discretion. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained on this website.

The recipe sounds delicious! Wouldn’t we throw out the Cardamon seeds And vanilla before we serve it, as they are quite large? Or would it be recommended to just use the powder instead? Thank you for the recipe.

Hi, Margaret, Ideally, you take out the big pieces when done the cooking, yes. Sometimes, though, a couple of pieces stay in because you cannot drain the pudding or find all the big chunks. If this bothers you, you can of course just use powder but I still prefer cooing the vanilla bean because it does leave a very nice aroma behind. So do whole cardamon seeds.

I made this yesterday morning, I am dairy free so I used a can of coconut milk and 1/2 teaspoon of Glucomannan powder at the end to thicken it up a bit. I let it sit all day and last night it was amazing. The texture of the rice was on point and the thickness and creaminess was just what I wanted. Thank you for making this.